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Cookies, Cranberry, Protein, White Chocolate

White Chocolate Cranberry Cookies

[[ recipeID=recipe-8kngbepdw, title=White Chocolate Cranberry Cookies ]]

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These chewy, moist oatmeal cookies dotted with white chocolate and dried cranberries are quite possibly my FAVORITE new protein cookie recipe, especially using Trulean Frosted Vanilla Cake Grass Fed Whey Protein...and that’s saying a lot!

Seriously, if you have been considering trying a protein cookie recipe but haven’t yet pulled the trigger then THIS is the recipe for you to try. And if you have been asked to bring treats to a holiday gathering then bring these cookies! Even if your friends and family aren’t excited to try something healthy. ESPECIALLY if they don’t want a healthy treat. It’s too much fun to let them know how healthy it is, after they’ve raved about how yummy it tastes :)

This recipe makes either 24 large cookies or 48 small cookies. The nutrition listed is for 48 small cookies - so if you make the larger cookies then double the nutrition numbers! 

Servings: 24

Keywords: Cookies, White Chocolate, Cranberry, Protein

  • Prep Time: 30 mins
  • Cook Time: 8 mins
  • Total Time: 38 mins

Ingredients

Instructions

Ingredients

  • ½ cup coconut oil
  • 1 cup brown Swerve
  • ¼ cup granular Swerve
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 2 cups pecans, toasted and chopped
  • ½ cup Trulean Frosted Vanilla Cake Grass Fed Whey Protein
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • 3 cups rolled oats
  • ⅔ cup Lily's Stevia-Sweetened White Chocolate Chips
  • ¼ cup dried cranberries

Instructions

  1. Preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper and set aside.
  2. In a large mixing bowl mix the coconut oil, brown and granular swerve together. Add the eggs and vanilla extract and mix until fully combined.
  3. Pulse the pecans in a food processor into a flour. Add the Frosted Vanilla Cake Protein Powder, sea salt and baking soda and pulse until fully combined.
  4. Transfer the dry ingredients into the mixing bowl and cream together with the coconut oil mixture. Mix in the rolled oats, white chocolate chips and dried cranberries until fully incorporated.
  5. For Large Cookies: Roll 2 Tablespoons of cookie dough into 24 cookies and bake for 8 minutes in the preheated oven.
  6. For Small Cookies: Roll 1 Tablespoon of cookie dough balls into 48 cookies and bake for 6 minutes in the preheated oven.

Nutrition Facts

Serving Size: 48

Serving Per Recipe: 24

Amount Per Serving
Calories 85
% Daily Value*
Total Fat 6g 9%
Saturated Fat g 0%
Trans Fat g
Sodium 31mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: